(conforms to the elimination diet)
makes about 2 large salads
½ lb. lamb leg meat, cubed ¾ inch on a side
pinch each salt & black pepper
¼ C pumpkin seeds
2 T olive oil
1 T lemon juice
large pinch each salt & black pepper
Season the lamb with salt and pepper.
Sear the lamb in a very hot pan, then reduce heat to medium. Keep the lamb moving in the pan until cooked, about 5-7 minutes for medium doneness.
Put the lamb on a cold plate and set aside to cool a bit.
Dice the avocado and persimmon; combine with the lamb and remaining ingredients. Serve or store.